Most couples have a song. We have a pie. (Well, a pie-cake thing, anyway.)
This summer, when Lewis and I visited Amsterdam with his parents, we had the most incredible apple pie. Ever. He loved it so much that when he went back with a friend in October, he visited the pie place on numerous occasions. Unfortunately, he did not bring a slice back for me—he did, however, recreate it in our kitchen when he got home.
I call it a pie-cake thing because, well, it isn’t pie in the traditional sense—it’s pretty cake like, and the crust is similar to shortbread. Apples, raisins, and walnuts are layered throughout the pie-cake, and it tastes like buttery goodness. Traditional, gooey apple pie cannot be compared to the delicious creation that is the Winkel apple pie. Both are great, but very different—as long as you don’t try to compare the two or try to think of this Winkel apple pie as ‘not traditional’, you’ll love it.
I’m blogging this pie in belated celebration of my second anniversary with Lewis. I can’t believe we’ve been together for two years—I can’t tell if it feels like it’s been a long time, or if the time has flown by so quickly it seems as if we’ve been together for shorter. I’m pretty sure there is no one else in the world who would a.) be able to deal with my ridiculous kale, quinoa, and book buying obsession; b.) happily remember my coffee order and then bring me said coffee; c.) love me just the way I am regardless of all my weirdness and funny quirks. And you know what, this man can make a damn good apple pie. (He is secretly bothered by the fact that everyone seems to think I do all the cooking in our relationship, when in fact he is equally, if not more, capable than I am in the kitchen. I think he’s more creative and indulgent, whereas I am more simple and health-minded.)
So… thank you Lewis Kopman for always being kind, generous, funny, intellectually stimulating, charming… Thank you for the hugs you are always prepared to give, for listening, for foot rubs, for impromptu weekend getaways when we have the time, for long walks, for being you—and, most of all, for loving me.
Oh, and for making this pie. Because it’s really good. Be warned: this pie is nowhere near vegan, gluten-free, or healthy. It also takes a while to make, so I suggest setting a couple of hours aside for the whole pie prepping, making and cleaning up process. This pie is part of the holiday series because I guarantee you that this pie will be a hit with whoever you feed it to- trust me. It’s a very warming dessert, and because of the cinnamon, it has very strong winter vibes.
Dutch Apple Pie
*makes 8-10 servings
Part 1: The Crust
1 1/3 cups brown sugar
1 1/2 cups unsalted butter
5 cups plain/all purpose flour (I’ve never tried going 50/50 with wholewheat instead of all white flour, but I plan on trying it soon!)
1/4 teaspoon salt
5 cups self-rising flour
In the bowl of a stand mixer, cream the sugar and butter. Add the salt.
Crack the eggs in a separate bowl and beat. Add 3/4 of the egg mixture into the pie crust mixture, and save the rest of the egg for the egg wash later.
In a separate bowl, mix the plain flour and self-raising flour. Slowly sift this into the butter and sugar mixture in the mixing bowl, scraping down the sides. Mix until all the ingredients are well blended.
Cover the mixing bowl/dough in plastic wrap and set aside while you prepare the filling.
Part 2: Pie Filling
2 tablespoons cinnamon
zest of half an orange, preferably organic- if not, wash the skin before zesting!
zest of half a lemon, same as above
juice of half a lemon
1/3 cup brown sugar
2 teaspoons ground arrowroot powder
1/2 cup raisins
Preheat the oven to 180 degrees celsius.
Chop the apples into bite sized chunks (or smaller- but not too small!). Place the apples in a bowl. Add the citrus zest and juice, cinnamon, raisins, and arrowroot powder.
Mix to blend all the ingredients, and aside.
Grease the sides of a large and deep cake pan- I used a silicon mould. If you aren’t using a silicon mould, line the bottom of the pan with baking paper. This is a very large pie that will not fit into a regular pie tin!
Part 3: Assembling the Pie
Take 1/4 of the resting pie crust and set aside. Take the rest of the pie crust and line the pan as evenly as possible.
Pour the apple mixture into the pie crust. Cover the pie with the rest of the dough. Brush and coat the top of the pie with the remaining egg mixture.
Bake for an hour on the bottom rack of your oven to prevent the top from burning or browning too fast. It usually takes more than an hour for the entire pie to cook through, so be patient! It can take anywhere from 75-90 minutes to completely cook through. If you are using a silicon mould as we did, it is easier to tell when the pie is done by tapping the sides of the mould to see how solid the pie is.
Once the pie is done, remove from the oven and let it cool. Megan from Martha Would Be Proud recommends letting your pie cool for at least 4 hours, but I couldn’t resist and ate it as soon as I could. Make this pie for yourself and see how long you can resist its smell…
Serve and enjoy 🙂
Wishing you much love and happy kitchen adventures,
Recipe adapted from Martha Would Be Proud